Pumpkin Bread

Best Pumpkin Bread Recipe

Yield: 2 loaves

Prep Time: 15 min

Cook Time: 1 hour 15 min

Pumpkin Bread

Every year during the fall holidays, I begin baking loaves and loaves of this incredibly moist and delicious spiced pumpkin bread for friends and neighbors. It's the best pumpkin bread recipe ever!


4 large eggs
3 cups granulated white sugar
1 cup canola or vegetable oil (or 1/2 cup oil & 1/2 cup unsweetened applesauce)
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1 teaspoon salt
2 cups pure (unsweetened) pumpkin puree
2/3 cup water


1. Preheat oven to 350 degrees F. Grease and flour two 9x5-inch loaf pans. You can use 8x5 pans too, but they'll rise quite high while baking.

2. In large bowl, whisk together eggs, sugar and oil.

3. In a separate bowl, whisk together dry ingredients (flour through salt) and then stir it into the wet mixture. Add pumpkin and water and stir until combined.

4. Divide the batter between the prepared pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean.


*Since this recipe yields two loaves, make several batches and deliver them to your neighbors as a fall holiday treat!
*You may also use 8 mini loaf pans- bake 45 minutes to an hour.
*This bread freezes well. When cooled, cover with plastic wrap, then foil & freeze until ready to eat. It should keep well in the freezer for several weeks.

NOTE: I reduced the sugar to 2 cups recently and it still turned out delicious!

Source: RecipeGirl.com

46 Responses to “Pumpkin Bread”

  1. postedOct 23, 2010 1:38 PM

    looks good. Pumpkin bread is a season favorite of mine! YUM!

  2. postedNov 23, 2010 8:13 PM

    I am excited for this post. I have pumpkin and I just found out no one here likes pumpkin pie. I think they will love your bread.

  3. postedAug 30, 2013 3:19 PM

    Have you made any adjustments to ingredients for a higher altitude? I am at 4500 ft. A can of pumpkin has 1 3/4 cups of pumpkin. Can I make up the last 1/4 cup of pumpkin with applesauce?

  4. postedAug 30, 2013 8:52 PM

    This recipe sounds great, but can the sugar be reduced at all?

    • postedSep 4, 2013 4:41 AM

      You can certainly try!

  5. postedSep 5, 2013 6:53 AM

    Made this last weekend. Love it!! Going to make several and freeze the loaves for gifts. Happy Thursday!!

  6. postedSep 6, 2013 8:22 AM

    I made the Nutella Swirled Pumpkin bread for a quilting workshop next week (from your cookbook). It is a keeper recipe; I’m anxious to hear what the class has to say. Actually, I doubled the recipe and made one for us. This will be my new pumpkin bread recipe!

  7. postedOct 3, 2013 5:47 AM

    Has anyone made these as muffins? Looking for baking time recommendations.

    • postedOct 5, 2013 9:25 AM

      I’ve made them as muffins- they should be finished at 20 to 25 minutes.

  8. postedOct 7, 2013 11:30 AM

    thanks for all the great recipes….this one I am sure to enjoy giving to friends and neighbors….if I don’t eat it all!!

  9. postedOct 9, 2013 1:26 PM
    Danna Hill


  10. postedOct 11, 2013 10:27 PM

    Just made this tonight it was DE-LISH!!!! Really fabulous. It was a little on the sweet side. (Like so sweet I thought the crust was like a cookie) So it could be toned down a bit. But, thumbs up, really!

  11. postedOct 13, 2013 1:20 PM

    Hi, I just wondered if 3 cups of sugar is too much, I find American baking just too sweet and wondered if reducing the sugar to 2 cups would be ok? Or would you still recommend going the whole 3 cups? Thanks I am really eager to try this recipe it looks delicious

    • postedOct 13, 2013 7:04 PM

      You can certainly try it without as much sugar- it is definitely sweet.

  12. postedOct 14, 2013 9:52 AM

    Thanks for your reply – I did try it with just 2 cups of sugar and it is mightily delicious – what a fantastic recipe my girls have gone crazy for it, I’m so glad I made the full amount as in the 2 loaves as I nearly halved the recipe, but thought why not make 2 and put one in the freezer, I seriously don’t think the 2nd one will make the freezer though – thanks for a great recipe truly delicious

    • postedOct 14, 2013 9:56 AM

      You’re welcome- it’s great to know that 2 cups of sugar is plenty. I will try it with two next time!

  13. postedOct 16, 2013 5:00 PM

    Made this yesterday and took to work today, everybody LOVED it, chose your recipe because it had more spices. I cut nutmeg in half and added ginger as I don’t like nutmeg as well. Did half oil half applesauce and 2 cups of sugar was still sweet enough. Thanks so much!!!! Making it again tonight cause I forgot to save some for my daughter.

  14. postedOct 27, 2013 7:40 AM

    I have this in the oven right now…smells amazing!!! I love all of the spices that you add!

  15. postedNov 15, 2013 1:00 PM
    karen chaplin


    I hope you don’t mind I blogged about your fantastic recipe, of course giving you all the credit after all is it a delicious recipe I just has to share too.


    thank you for sharing

    • postedNov 15, 2013 5:08 PM

      Sure- I’m glad you liked it! appreciate if you just link to the recipe though instead of re-printing it 🙂

  16. postedNov 27, 2013 12:24 PM

    Lori instead of all the spices can’t I just use Pumpkin Spice instead? Also how much would you recommend. Can’t wait to make this!

    • postedNov 27, 2013 8:23 PM

      Add up the amount of spices and sub the same amount of pumpkin pie spice!

  17. postedDec 22, 2013 8:16 AM

    You’d love your recipe even better if you substituted orange juice for the water.

  18. postedJan 5, 2014 5:53 PM

    I have it baking in the oven right now. Will post comment after first taste. The house smells fabulous!

  19. postedJan 5, 2014 8:24 PM

    Amazing. This bread is amazing. I am throwing out the old recipe for Pumpkin Bread that I used to use. This is a keeper! Thank you for sharing.

  20. postedFeb 23, 2014 3:21 PM
    Dannette Brooks

    I love pumpkin bread and wanted to find a recipe I could use over and over again. I made it the first time and mixed up my baking soda and baking powder measurements but the bread was still good then I made it correctly and the recipe is to die for. I love it. I took some to work for a pot luck and it was a hit. I’m making another 2 loaves today and I can’t wait. For anyone who wants to know the bread is absolutely delicious!!

    • postedFeb 24, 2014 5:08 PM

      Thank you!

  21. postedMar 9, 2014 10:17 AM

    Pumpkin bread is an all time favorite of mine and yes the amount of sugar can be reduced and it doesn’t change the texture of the bread or cake, just changes the sweetness of what you are making…I believe that 3 cups is a bit much so when I make this I will use 1/2 of the amount it calls for…thanks for posting can’t wait to make this..

  22. postedMar 9, 2014 10:21 AM

    Is there something I can substitute for cinnamon? I’m not supposed to have cinnamon.

    • postedMar 10, 2014 5:55 AM

      What do you usually sub for cinnamon then? I guess I’d go with using all of the other spices and leave out the cinnamon.

  23. postedMar 9, 2014 11:06 AM

    I still think 1/2 cup of oil is too much, would it work if I substituted 3/4 greek yogurt, and 1/4 cup oil?

    • postedMar 10, 2014 5:54 AM

      I’d probably use 3/4 cup applesauce and 1/4 cup oil. But I do need to let you know that I have not tried that combo, so I can’t say for sure that all will turn out perfect.

  24. postedMar 9, 2014 2:31 PM

    I make a very similar recipe but use orange juice instead of water and a little less sugar than called for. It is also amazing with chocolate chips!

  25. postedMar 9, 2014 7:10 PM

    Is this really 3 cups of sugar, or is it a misprint?

    • postedMar 10, 2014 5:52 AM

      yes, the original recipe calls for 3 cups of sugar for two loaves. You’ll see in the notes on the recipe that I now make it with 2 cups and it still turns out perfect. Might be able to reduce it further too.

  26. postedMar 10, 2014 11:28 AM
    kimberly p

    What would you substitute for eggs? The potato flour? I might have to experiment on this one. My son is allergic to eggs.

    • postedMar 11, 2014 1:06 PM

      It is interesting that you asked this question because I just made this with no eggs for a friend of ours who was visiting. I used Ener-G egg replacer. It worked great.

  27. postedJul 11, 2014 8:50 PM

    I have the exact same recipe in my family book! Love this bread it is a regular in my home for snacks and dessert!

  28. postedSep 17, 2014 9:23 AM

    Yum!! I love love love pumpkin bread – this sounds like a lovely recipe!

  29. postedOct 10, 2014 8:56 AM

    Looks wonderful. Any idea about modifications needed for altitude? I live at about 4700 ft, would hate to have the bread fall.

    • postedOct 11, 2014 7:04 AM

      I’m at 5875 feet, and here is how I modify: 2 cups sugar, 1 1/2 teaspoons baking soda, reduce the baking powder by just a tiny bit, and add 1 tablespoon water.

  30. postedJul 18, 2015 6:56 PM
    Dannette Brooks

    Again, I am making my favorite pumpkin bread recipe. It has become a staple in my arsenal of very few recipes I make with great passion. I love this recipe and it has become the treat my family looks forward to. I started off with only one loaf pan and recently bought a second because pumpkin bread is all I have ever made in them and I was tired of having to wait another hour to have the next loaf ready after the family devoured the first. LOL. 

  31. postedOct 24, 2015 8:23 PM
    Shannon W.

    Made this in a bundt pan and added a chocolate ganache frosting. So good!!!

  32. postedDec 9, 2015 11:11 AM

    How long would I cook if do in bundt pan and would I put All of the mixture in bunds pan or divide into two pans? Thanks

    • postedDec 14, 2015 6:18 AM

      Well, that’s a tough call because I’ve never baked this bread in anything but two loaf pans. I guess you’d have to try it out and just keep an eye on it for doneness.

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